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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What kind of container does canned meat have to be canned in?
(a) A dry container.
(b) An airtight container.
(c) A ventilated container.
(d) A perspiring container.

2. What does one have to damage in cream to make butter?
(a) Hop globule membranes.
(b) Protein globule membranes.
(c) Git globule membranes.
(d) Fat globule membranes.

3. What kind of eggs does the author say people should cook at 250 degrees?
(a) Fried eggs.
(b) Boiled eggs.
(c) Scrambled eggs.
(d) Poached eggs.

4. What dairy product contains several nutrients?
(a) Ice cream.
(b) Cream.
(c) Cheese.
(d) Milk.

5. What kind of food does the second chapter examine?
(a) Meat.
(b) Greens.
(c) Eggs.
(d) Chocolate.

6. What does the lactic acid in cheese convert sugar to?
(a) Crystals.
(b) Salt.
(c) Mold.
(d) Acid.

7. What type of vitamin is an egg yolk?
(a) Vitamin A.
(b) Vitamin B.
(c) Vitamin E.
(d) Vitamin C.

8. Which of the following is a raw fish dish?
(a) Scupa.
(b) Shooda.
(c) Sashimi.
(d) Slamini.

9. What is the disadvantage of canned meat?
(a) Lack of protein.
(b) Expense.
(c) Salmonella.
(d) Dull flavor.

10. What kind of meat does the author suggest people should grill?
(a) Thin meat.
(b) Fatty meat.
(c) Thick meat.
(d) Lean meat.

11. What does the bacteria in milk digest to cause fermentation?
(a) Sugar.
(b) Lactose.
(c) Cream.
(d) Hops.

12. What method do people use to harden the liquid oil in margarine?
(a) Oxidisation.
(b) Oxygenation.
(c) Hydrogenation.
(d) Hygenetics.

13. Which of the following is classed as a custard?
(a) A quiche.
(b) A cottage pie.
(c) A pizza.
(d) Grits.

14. What does drying the meat prevent from growing?
(a) Ant eggs.
(b) Lactic acid.
(c) Bacteria.
(d) Microbes.

15. What does a parsnip convert its starch to in the winter?
(a) Sugar.
(b) Salt.
(c) Wax.
(d) Flour.

Short Answer Questions

1. Which of the following is a mold used in cheeses?

2. What does heat treatment kill in the milk?

3. Which of the following is a fermented dairy product?

4. What does the author state is the best way to cook large meat?

5. What family is broccoli a member of?

(see the answer keys)

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